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In a large sauté pan over medium heat, warm the olive oil. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for about 1 minute, until fragrant.
Stir in the sun dried tomatoes, oregano, red chili flakes, salt, black pepper and tomato paste.
Pour in the broth (7 cups to start), then add the chickpeas, gnocchi and Cashew Cream (or coconut milk). Turn the heat to high, stir well and bring the soup to a boil. Once boiling, lower the heat and simmer for about 10 minutes, until the gnocchi has softened.
Stir in the fresh spinach, basil, lemon juice and optional vegan parmesan cheese (or use the cheese to top the bowls of soup with). Stir until the spinach wilts and turns bright green. Add more broth if the soup is too thick.
Remove from heat and serve immediately with a side of Dutch Oven Bread or other crusty bread, if desired. Enjoy!